Chocolate pudding

Very few people can resist a chocolate dessert, and this chocolate pudding recipe by Galton Blackiston is more tempting than most. The recipe has a relatively short cooking time which means the centre remains molten and becomes a self-saucing pudding. Buy the best quality chocolate you can afford as it will make a big difference to the end result of this chocoholic dessert.

Keeping the heat at its lowest, allow the chocolate and butter to melt slowly; it should take 6-7 minutes. Remove the bowl from the heat and give it a good stir until the mixture is smooth and glossy

4

While the chocolate is melting, place the sugar, whole eggs, yolks and vanilla extract in a large mixing bowl and whisk with an electric hand whisk on a high speed until the mixture has doubled in volume

This will take between 5 and 10 minutes, depending on the power of your whisk. What you need to end up with is a thick, mousse-like mixture that, when you stop the motor and lift the whisk, leaves a trail

6

Pour the melted chocolate mixture around the edge of the bowl containing the whisked egg mixture (it’s easier to fold it in from the edges) and then sift over the flour

60g of plain flour

7

Using a large metal spoon, carefully but thoroughly fold everything together; careful folding and cutting movements are needed. This will take 3-4 minutes

8

Divide the mixture between the mini pudding basins (the mix should come to just below the top of each basin) and line them up on a baking tray. At this point you can cover with cling film and chill until later.

9

Bake the chocolate puddings on the centre shelf of the oven for 14 minutes. They might need a bit longer if they have been chilled first

10

The puddings should have risen and feel fairly firm to the touch, although the insides will still be melting. Leave to stand for 1 minute before sliding a palette knife around each pudding and turning them out onto individual serving plates

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.